Pumpkin Rugelach with Sage Walnuts

Ingredients

• 2 sticks unsalted butter
• 8 ounces cream cheese
• 2 cups flour
• 1 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 1/4 cup fresh sage leaves, chopped finely
• 2 large shallots, finely chopped (about 1/2 cup)
• 1/4 teaspoon aleppo or chile flakes
• 1 cup pure pumpkin puree (or squash or sweet potato puree)
• 2 healthy pinches kosher salt
• freshly ground black pepper
• 1/2 cup walnuts, finely chopped
• 1 egg
• 1 teaspoon water
• flaky sea salt or finely shredded parmesan, for sprinkling

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